I am kicking myself for not realizing before this week that the honeysuckle that grows all along my fence could be used in food and beverages. Last weekend I was with some friends, and I was talking about the honeysuckle in my yard. One of them asked if he could use some of it to brew beer with. How cool is that? Of course I told him yes.
Then this morning, I saw a honeysuckle simple syrup recipe on Pinterest and the light bulb went off over my head. I can use it, too. (There’s plenty to go around.) Of course, I started to search for other ways use it. Here are five culinary uses for honeysuckle that I found.
- Honeysuckle Sorbet – Water that has had honeysuckle seeped in it and a traditional simple syrup combine to create a sorbet that you don’t need any special equipment to make.
- Honeysuckle Simple Syrup – My mind is already creating cocktails to use this simple syrup in. Perhaps a variation on a Bees Knees?
- Honeysuckle Cordial (to be used in other recipes) – This is a little different than the simple syrup and the cordial is used to flavor Honeysuckle Scones and Honeysuckle Mint Vinaigrette. The link will take you to recipes for all three.
- Honeysuckle Jelly – It’s supposed to taste like you’re sucking the sweetness right out of the honeysuckle like you did when you were a kid.
- Honeysuckle and Jasmine Cupcakes – Yes, please!
Do you use honeysuckle for culinary reasons? What do you do with them?
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